Ratatouille

LSU Dining

¼ cup olive oil, plus more as needed

1 ½ cup small diced yellow onion

1 teaspoon minced garlic

2 cups medium diced eggplant, skin on

½ teaspoon fresh thyme leaves

1 cup diced green bell peppers

1 cup diced red bell peppers

1 cup diced zucchini squash

1 cup diced yellow squash

1 ½ cups peeled, seeded and chopped tomatoes

1 tablespoon thinly sliced fresh basil leaves

 1 tablespoon chopped fresh parsley leaves

Salt and freshly ground black pepper

So much happy chopping!

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 

It's been so long since I've cooked with eggplant. What a nice substantial veggie!

Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 

Pretty colors!

Stir well to blend and serve either hot or at room temperature. 

Served up with a grilled pheasant breast - a great complement to the vegetable flavors!

My Rating: 4/5 "It's filling for all it's nothing but vegetables, and I felt great after I ate it. Having the eggplant mixed in with the squashes makes the whole thing very satisfying to chew, and the flavors are fresh and great!"